2

Ripe Nectarine and Toasted Pepita Salad

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
The combination of juicy ripe nectarine, salty feta cheese, crunchy roasted pumpkin seeds, and lots of crisp romaine lettuce makes this salad superbly satisfying.
Ingredients

uncooked shallot(s)

3 small, thinly sliced

apple cider vinegar

1 Tbsp

apple cider vinegar

2 tsp

olive oil

2 tsp

water

2 tsp

ground coriander

¾ tsp

table salt

½ tsp

cayenne pepper

tsp

nectarine(s)

1 item(s), medium, or 2 plums, halved, pitted, and cut into wedges

romaine lettuce

1 head(s), cut crosswise into 1-inch-wide strips (7 cup)

uncooked red onion(s)

½ small, thinly sliced

reduced-fat feta cheese

¼ cup(s), coarsely crumbled f

roasted pumpkin seed kernels

1½ Tbsp, or sliced almonds, toasted

Instructions

  1. To make the dressing, whisk together the shallots, vinegar, oil, water, coriander, salt, and cayenne in a large bowl.
  2. Add the nectarine to the dressing and gently toss to coat. Let stand 10 minutes, stirring occasionally. Add the lettuce and onion; gently toss to combine. Divide the salad evenly among 4 plates and sprinkle with the feta and pepitas. Yields 1 3/4 cups per serving.

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